Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
- 1 cup diced zucchini
- 1 cup diced onion
- 1 cup diced potato
- 1 cup diced carrots
- 1/2 cup chopped green pepper (optional)
- 1/4 cup margarine (melted)
- 3 cups water
- 3 vegetable bouillon cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup flour
- 2 cups milk
- 1 tablespoon chopped parsley
- 2 cups shredded cheese
- =
Directions
Place all vegetables in Dutch oven or soup pot; add water, bouillon cubes, salt, pepper, milk and bring to a boil. Reduce; cover and simmer for 30 minutes or until vegetables are tender. Remove a 1/2 cup of liquid, add to flour along with melted margarine and stir until smooth. Add to chowder; bring back up to a boil and cook 3-4 minutes, stirring well. Just before serving add cheese and stir until melted.
Pour into bowls, top with some parsley and serve with salad and bread.
NOTE: You can substitute any of the vegetables for ones you prefer.